Keto ground beef recipes offer a delicious way to enjoy satisfying dinners without carb cravings. Options include Cheesy Keto Ground Beef Casserole, Zesty Taco Salad Bowls, and a hearty Keto Beef and Broccoli Stir-Fry. For those seeking variety, dishes like Low-Carb Cheeseburger Pie and Keto Sloppy Joes Wrapped in Lettuce fit perfectly. Ground Beef and Zucchini Noodles provide an exciting twist, while Beefy Keto Chili and Beef Taco Stuffed Avocados make delightful additions. Discover more inspiring recipes yet to come.
Cheesy Keto Ground Beef Casserole
The Cheesy Keto Ground Beef Casserole is a delicious, hearty dish that's perfect for anyone following a low-carb or ketogenic diet. Packed with protein and rich in flavor, this casserole makes for an ideal dinner option that the whole family will enjoy. With a preparation time of just 20 minutes, it's an easy, one-dish meal that can be assembled quickly and baked to bubbly perfection.
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cauliflower florets (fresh or frozen)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease if necessary.
- Add diced onion and minced garlic to the skillet and sauté until the onion becomes translucent.
- Stir in the cauliflower florets and cook for an additional 5 minutes until softened.
- Reduce the heat to low and pour in the heavy cream. Stir to combine.
- Mix in half of the cheddar and mozzarella cheeses, and add the Italian seasoning, salt, and pepper. Stir until the cheese has melted and the mixture is creamy.
- Transfer the beef mixture to a greased baking dish and spread it evenly.
- Top with the remaining cheddar and mozzarella cheeses, along with the grated Parmesan.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley.
Variations and Tips:
- For added flavor, consider adding a tablespoon of Worcestershire sauce or a teaspoon of smoked paprika to the beef mixture.
- If you prefer more vegetables, you can add spinach, bell peppers, or zucchini to the casserole.
- To make it spicier, sprinkle some crushed red pepper flakes into the mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- This casserole can also be made ahead of time and stored in the freezer; just adjust the baking time when cooking from frozen.
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Zesty Taco Salad Bowls
Zesty Taco Salad Bowls are a delightful, low-carb dish that perfectly combines the savory flavors of seasoned ground beef with fresh toppings, all served over a bed of crisp lettuce.
This hearty salad is ideal for those following a keto diet or anyone looking for a satisfying meal that's quick to prepare. With a total preparation and cooking time of around 30 minutes, it's perfect for busy weeknights or casual gatherings.
Ingredients:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning (sugar-free, if desired)
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- ½ cup sour cream
- ¼ cup salsa (sugar-free, if desired)
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper to taste
Cooking Steps:
- In a large skillet over medium heat, add olive oil and heat until shimmering.
- Add the ground beef to the skillet and break it up with a spatula. Cook until browned, about 5-7 minutes.
- Drain any excess fat from the skillet, if necessary. Stir in taco seasoning, and a splash of water (if needed), mixing well to coat the beef evenly. Cook for an additional 2-3 minutes until the beef is fully seasoned and heated through. Season with salt and pepper to taste.
- In serving bowls, layer a generous amount of chopped romaine lettuce as the base.
- Spoon the seasoned ground beef on top of the lettuce.
- Add cherry tomatoes, shredded cheddar, diced avocado, and a dollop of sour cream to each bowl.
- Drizzle with salsa and garnish with fresh cilantro. Serve with lime wedges on the side for added zest.
Variations & Tips:
- For an extra kick, consider adding slices of jalapeños or spicy pico de gallo.
- If you prefer, swap out ground beef for ground turkey, chicken, or plant-based alternatives for a lighter option.
- To make the salad more filling, you can include black olives or roasted bell peppers.
- Remember to check label ingredients for any products like salsa and taco seasoning that may contain sugar or added carbs.
- You can also prepare the ground beef mixture ahead of time and store it in the refrigerator, reheating before serving to save time on a busy day.
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Keto Beef and Broccoli Stir-Fry
Keto Beef and Broccoli Stir-Fry is a delicious and healthy dish perfect for anyone following a ketogenic diet. It's a quick and easy meal that can be prepared in approximately 30 minutes, making it an ideal option for busy weeknights. This stir-fry combines tender beef strips, vibrant broccoli florets, and a savory sauce, delivering a fantastic blend of flavors while keeping carbohydrates low.
Ingredients:
- 1 lb ground beef (80/20 or leaner)
- 2 cups broccoli florets
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (or 1/2 teaspoon ground ginger)
- 1 tablespoon apple cider vinegar
- 1 tablespoon erythritol (or preferred keto-friendly sweetener)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Sesame seeds (for garnish)
- Green onions, sliced (for garnish)
Cooking Steps:
- In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
- Add minced garlic and ginger to the skillet, sauté for about 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it up with a spatula as it cooks. Season with salt and pepper and cook until browned, about 5-7 minutes.
- While the beef is cooking, blanch the broccoli florets in boiling water for 2-3 minutes until just tender but still bright green. Drain and set aside.
- Once the beef is cooked, add the blanched broccoli to the skillet.
- Mix together the soy sauce, apple cider vinegar, erythritol, and red pepper flakes (if using) in a small bowl. Pour this sauce over the beef and broccoli, stirring to coat everything evenly.
- Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Drizzle with the remaining sesame oil, and garnish with sesame seeds and sliced green onions before serving.
Variations and Tips:
- For added texture, you can incorporate bell peppers, snap peas, or mushrooms into the stir-fry.
- If you prefer a slightly thicker sauce, mix a teaspoon of xanthan gum with a couple of tablespoons of water and stir it into the dish just before serving.
- Make it spicy by increasing the amount of red pepper flakes or adding sliced fresh chili peppers.
- Serve the stir-fry over cauliflower rice or zucchini noodles to keep it low-carb while adding volume to your meal.
- Leftovers can be stored in an airtight container in the fridge for 3-5 days, making this a great meal prep option!
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Spaghetti Squash Beef Marinara
Spaghetti Squash Beef Marinara is a hearty and flavorful dish that combines the delightful texture of spaghetti squash with a savory beef marinara sauce. This ketogenic-friendly recipe is perfect for those looking to enjoy a comforting dinner while adhering to low-carb dietary restrictions.
Plus, it's an excellent option for families or meal prep enthusiasts, taking only about 30-40 minutes to prepare and cook.
Ingredients:
- 1 medium spaghetti squash
- 1 lb ground beef (preferably grass-fed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Olive oil, for sautéing
- Grated Parmesan cheese, for serving (optional)
- Fresh basil or parsley, for garnish (optional)
Cooking Instructions:
1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the inside with olive oil. Sprinkle with salt and pepper.
Place both halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, or until the flesh is tender.
2. Cook the Beef Marinara: While the spaghetti squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Then, add the minced garlic and cook for another minute.
3. Brown the Ground Beef: Increase the heat to medium-high and add the ground beef to the skillet. Stir and break it apart as it cooks, until it's browned and no longer pink.
Drain any excess fat if necessary.
4. Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.
5. Serve: Once spaghetti squash is cooked, use a fork to scrape out the strands of squash and place them on plates. Top with the beef marinara mixture.
Garnish with grated Parmesan cheese and fresh basil or parsley if desired.
Variations and Tips:
- Add Vegetables: If you want to pack in some extra nutrition, consider adding chopped bell peppers, mushrooms, or zucchini to the beef mixture.
- Spicy Kick: For a spicier version, add red pepper flakes to the beef marinade or dice fresh chili peppers while cooking.
- Make-Ahead: You can prepare the marinara and the roasted squash ahead of time. Store the components separately in the fridge and combine them just before serving for a quick meal.
- Leftovers: Store any leftovers in an airtight container in the fridge, and they can be enjoyed for up to 3 days. Reheat in the microwave or on the stovetop.
Enjoy this delicious, low-carb meal that the whole family will love!
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Low-Carb Cheeseburger Pie
Low-Carb Cheeseburger Pie is a delicious and satisfying dish that combines the flavors of a classic cheeseburger into a low-carb casserole format. This recipe is ideal for those following a ketogenic diet or anyone looking to reduce their carb intake without sacrificing flavor.
With a prep time of just 15 minutes and a cooking time of 35 minutes, you can have this hearty meal ready to serve in about an hour!
Ingredients:
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1 cup almond flour
- 4 large eggs
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced tomatoes (optional)
- Pickles for topping (optional)
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- In a mixing bowl, whisk together the almond flour, eggs, heavy cream, garlic powder, onion powder, salt, and black pepper until well combined.
- Once the ground beef is cooked, add the diced tomatoes (if using) to the skillet and stir to combine.
- Pour the almond flour mixture over the ground beef in the skillet, and gently mix to combine all ingredients evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the pie is set and the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for 5 minutes before slicing. Serve warm, topped with pickles and garnished with fresh parsley if desired.
Variations and Tips:
- Add Veggies: Incorporate chopped bell peppers, zucchini, or spinach into the beef mixture for added flavor and nutrition.
- Cheese Variations: Swap out cheddar for your favorite cheese such as mozzarella, pepper jack, or Swiss for a different flavor profile.
- Spice it Up: For a spicier dish, add diced jalapeños or sprinkle red pepper flakes into the mixture.
- Make it Meatless: For a vegetarian option, substitute the ground beef with a plant-based meat alternative or mushrooms.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Enjoy this quick and hearty Low-Carb Cheeseburger Pie that brings all the flavors of your favorite burger without the carbs!
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Creamy Beef and Mushroom Skillet
The Creamy Beef and Mushroom Skillet is a delightful and comforting dish that brings together the earthy flavors of mushrooms and the heartiness of ground beef in a rich, creamy sauce. This dish is perfect for those following a ketogenic diet, as it is low in carbs but high in flavor and satisfaction.
Ideal for a weeknight dinner, it takes approximately 30 minutes to prepare and is guaranteed to be a hit with the whole family.
Ingredients:
- 1 pound ground beef
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 4-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Push the mushroom and onion mixture to one side of the skillet and add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Once the beef is fully cooked, drain excess fat if necessary. Mix the mushrooms and onions back in with the beef.
- Pour in the beef broth and bring to a simmer. Then stir in the heavy cream, garlic powder, and onion powder. Season with salt and pepper to taste.
- Let the mixture cook for an additional 5-7 minutes, stirring frequently, until the sauce has thickened to your liking.
- Remove the skillet from heat and garnish with fresh parsley before serving.
Variations and Tips:
- Vegetable Add-Ins: You can add spinach, kale, or zucchini for additional nutrients and color.
- Cheesy Option: For an even creamier dish, sprinkle some shredded cheese, such as parmesan or mozzarella, on top during the last few minutes of cooking.
- Spice It Up: Add crushed red pepper flakes or your favorite hot sauce if you prefer a bit of heat.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Serving Suggestions: This dish pairs well with cauliflower rice or a fresh green salad for a complete keto meal.
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Keto Meatballs in Marinara Sauce
Keto Meatballs in Marinara Sauce are a delightful, low-carb dish perfect for anyone following a ketogenic diet or simply looking for a hearty, satisfying meal.
These meatballs are juicy and flavorful, served in a rich, tangy marinara sauce, making them an ideal family dinner option. The preparation time is approximately 15 minutes, with an additional cooking time of about 25 minutes, allowing you to whip up a delicious keto-friendly meal in under an hour.
Ingredients:
- 1 pound ground beef (80/20 or 85/15)
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce (sugar-free)
- Fresh basil or parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground beef, Parmesan cheese, almond flour, egg, minced garlic, oregano, basil, salt, and black pepper. Mix until all ingredients are well incorporated.
- Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Place the meatballs on a baking sheet lined with parchment paper, ensuring they are spaced apart.
- Bake in the preheated oven for about 15-20 minutes or until the meatballs are browned and cooked through.
- While the meatballs are baking, heat the marinara sauce in a large skillet over medium heat until it begins to simmer.
- Once cooked, transfer the meatballs to the skillet with the marinara sauce and allow them to simmer for an additional 5 minutes, soaking up the flavor.
- Serve the meatballs hot, garnished with fresh basil or parsley if desired.
Variations and Tips:
- For added flavor, consider mixing in some chopped onions or bell peppers into the meatball mixture.
- If you prefer a spicier kick, add some red pepper flakes to the marinara sauce.
- You can replace ground beef with ground turkey or chicken for a leaner option.
- For meal prep, you can double the recipe and freeze the cooked meatballs in individual portions to enjoy later.
- Serve these meatballs over zucchini noodles or spaghetti squash for a complete keto-friendly meal.
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Beef Enchilada Bake
Beef Enchilada Bake is a delightful twist on traditional enchiladas that brings all the flavor without the carbs. This hearty dish is perfect for those following a keto diet as well as anyone looking for a satisfying, savory dinner option.
With a prep time of just 15 minutes and cook time of about 30 minutes, this recipe is ideal for busy weeknights or small gatherings where you want to impress your guests with minimal effort.
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) diced green chiles
- 2 tablespoons taco seasoning (make sure it's low-carb)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup cauliflower rice (fresh or frozen)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Add diced onion and minced garlic to the skillet. Sauté for an additional 2-3 minutes, until the onion is translucent.
- Stir in the tomato sauce, diced green chiles, taco seasoning, salt, and pepper. Let it simmer for about 5 minutes.
- Mix in the cauliflower rice and half of the shredded cheese. Stir well to combine.
- Transfer the mixture to a baking dish and spread it evenly.
- Top with the remaining shredded cheese and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Remove from oven and allow to cool for a few minutes. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.
Variations and Tips:
- To spice things up, add jalapeños or chili powder to the beef mixture.
- For a vegetarian version, substitute the ground beef with black beans or lentils, adjusting the seasoning accordingly.
- You can add additional toppings such as sliced avocado, diced tomatoes, or olives after baking for extra flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
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Stuffed Bell Peppers With Ground Beef
Stuffed Bell Peppers with Ground Beef are a delicious and hearty meal perfect for anyone following a ketogenic diet. They are low in carbs and high in flavor, making them an ideal dinner option for families or anyone looking to enjoy a healthy meal. This dish can be prepared in about 30-40 minutes, making it great for weeknight dinners or meal prep.
Ingredients:
- 4 bell peppers (any color)
- 1 pound ground beef
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- Fresh parsley or cilantro for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, cut side up.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until softened.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Stir in the diced tomatoes, oregano, chili powder, salt, and pepper. Cook for another 5 minutes to combine flavors.
- Remove the skillet from heat and mix in half of the shredded cheese, stirring until melted and well combined.
- Carefully stuff each bell pepper with the ground beef mixture, pressing down gently to pack in the filling.
- Top each stuffed pepper with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes before garnishing with fresh parsley or cilantro.
Variations and Tips:
- For a vegetarian option, substitute ground beef with cauliflower rice or lentils.
- Add chopped spinach, mushrooms, or zucchini to the meat mixture for extra nutrients.
- Experiment with different spices, such as cumin or paprika, to enhance the flavor profile.
- Serve with a side salad or avocado slices for a rejuvenating complement.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for a quick meal later on.
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One-Pan Beef and Cauliflower Rice
One-Pan Beef and Cauliflower Rice is a delicious and convenient keto-friendly dinner option that's perfect for busy weeknights. This dish combines seasoned ground beef with riced cauliflower for a hearty, low-carb meal that's packed with flavor.
With a preparation time of just 30 minutes, it's ideal for families or anyone looking to enjoy a nutritious, satisfying dinner without a lot of fuss.
Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup bell peppers, diced (any color)
- 1 bag (16 oz) frozen riced cauliflower
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and diced bell peppers to the skillet. Continue to sauté for 2-3 minutes until the peppers are slightly softened.
- Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the riced cauliflower, diced tomatoes, smoked paprika, cumin, salt, and pepper. Mix well to combine all ingredients thoroughly.
- Cover the skillet and let it cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and heated through.
- Taste and adjust seasoning if needed. Remove from heat and garnish with chopped parsley before serving.
Variations and Tips:
- For a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper.
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- Feel free to experiment with different vegetables like zucchini or spinach for added nutrition and color.
- Serve with avocado slices or a dollop of sour cream on top for extra creaminess.
Savory Beef and Spinach Stuffed Portobello Mushrooms
Savory Beef and Spinach Stuffed Portobello Mushrooms are a delicious low-carb dish perfect for anyone following a keto diet or looking for a healthy meal option.
These savory stuffed mushrooms combine the richness of ground beef and the nutritional benefits of spinach, resulting in a satisfying and flavorful dinner.
With a preparation time of about 15 minutes and a cooking time of 25 minutes, you can have this tasty dish ready in under an hour, making it an excellent choice for a weeknight meal.
Ingredients:
- 4 large portobello mushrooms
- 1 lb ground beef
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and set the caps aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
- Add the ground beef to the skillet, cooking until browned and fully cooked, breaking it apart with a spatula. Drain any excess grease.
- Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with Italian seasoning, salt, and black pepper.
- Remove the skillet from heat and mix in half of the shredded mozzarella cheese, stirring to combine.
- Spoon the beef and spinach mixture generously into each portobello mushroom cap.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. Top each mushroom with the remaining mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
- Once done, remove from the oven and let them cool slightly. Garnish with fresh parsley if desired before serving.
Variations and Tips:
- Cheese Options: Try different types of cheese, such as cheddar or feta, for a different flavor profile.
- Add More Veggies: Feel free to add diced bell peppers or zucchini to the beef mixture for added vegetables.
- Spice it Up: Incorporate red pepper flakes or a dash of hot sauce for a spicy kick.
- Make it Whole30-Friendly: Substitute ground beef with ground turkey or chicken and use compliant spices.
- Meal Prep: These stuffed mushrooms can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for later use.
Just reheat before serving.
Enjoy your savory beef and spinach stuffed portobello mushrooms for a satisfying and wholesome dinner!
Keto Sloppy Joes Wrapped in Lettuce
Keto Sloppy Joes Wrapped in Lettuce is a delicious and low-carb twist on the classic sloppy joes. Perfect for those following a ketogenic diet or anyone looking to enjoy a hearty meal without the added carbs from bread.
This dish is easy to prepare and will take about 30 minutes from start to finish, making it an ideal choice for a quick weeknight dinner or a meal prep option for the week ahead.
Ingredients:
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup sugar-free ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Lettuce leaves (Romaine or Butter lettuce works well)
- Optional toppings: diced tomatoes, pickles, shredded cheese
Cooking Steps:
- In a large skillet, heat over medium heat and add the ground beef. Cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the sugar-free ketchup, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Mix well.
- Lower the heat and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together.
- While the filling simmers, prepare the lettuce leaves. Clean and dry the leaves, setting them aside for assembly.
- Once the filling is heated through, spoon generous amounts into the center of each lettuce leaf.
- Add your choice of optional toppings, then wrap the lettuce around the filling and enjoy.
Variations & Tips:
- For a spicier kick, add hot sauce or diced jalapeños to the filling.
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- If you prefer a vegetarian option, use crumbled tempeh or a plant-based ground meat substitute.
- Serve with a side of sliced avocado or a simple cucumber salad for a revitalizing balance to the meal.
- To store leftovers, keep the filling and lettuce separate in airtight containers in the refrigerator for up to 3 days. Reheat the filling before assembling your wraps.
Ground Beef and Zucchini Noodles
Ground Beef and Zucchini Noodles is a delightful, low-carb dish perfect for anyone looking to embrace a keto lifestyle while enjoying a hearty meal. This recipe combines savory ground beef with fresh, spiralized zucchini noodles, creating a satisfying and healthy dinner option.
In just 30 minutes, you can whip up this flavorful dish, making it ideal for busy weeknights or a nutritious weekend feast.
Ingredients:
- 1 pound ground beef (80/20 for best flavor)
- 2 medium zucchini, spiralized into noodles
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh basil or parsley (for garnish)
Cooking Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes, until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes.
- Drain excess grease if necessary, then add the diced tomatoes (with juices) and Italian seasoning. Season with salt and pepper. Stir well to combine and let it simmer for about 5 minutes to allow flavors to meld.
- While the beef mixture simmers, spiralize the zucchini into noodles.
- In a separate pan, lightly sauté the zucchini noodles over medium heat for about 2-3 minutes until they start to soften but still maintain some crunch.
- Serve the ground beef mixture over a bed of zucchini noodles, and top with grated Parmesan cheese and fresh herbs as desired.
Variations and Tips:
- For a spicy kick, add red pepper flakes to the ground beef mixture.
- You can also incorporate other vegetables like bell peppers or mushrooms for extra nutrition and flavor.
- If you prefer a creamier sauce, add a splash of heavy cream to the beef mixture before serving.
- Feel free to substitute ground beef with ground turkey or chicken for a leaner option.
- To enhance presentation, serve the dish in a large pasta bowl, and garnish with finely chopped herbs or additional cheese.
Beefy Keto Chili
Beefy Keto Chili is a hearty and satisfying dish that's perfect for anyone following a ketogenic diet and looking for a filling meal. With a rich blend of spices and a variety of textures from the beef and vegetables, this chili is an ideal choice for cozy dinners.
In just about 40 minutes, you can whip up a large batch that can be enjoyed for dinner or meal-prepped for the week ahead. It's perfect for a family gathering or as an easy weeknight meal.
Ingredients:
- 1 lb ground beef (80/20 for best flavor)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes, no sugar added
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 can (14 oz) kidney beans, rinsed and drained (optional for a less strict keto)
- 1 tbsp olive oil
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, sautéing until they're soft, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute, ensuring it does not burn.
- Add the ground beef to the pot, breaking it apart with a spoon and cooking until browned, around 5-7 minutes.
- Drain any excess fat from the pot if necessary.
- Stir in chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Mix well to coat the beef and vegetables with the spices.
- Add the diced tomatoes, tomato paste, and beef broth to the pot. Stir everything together until combined.
- Bring the chili to a simmer, then reduce the heat to low and cover. Let it cook for 20 minutes, stirring occasionally.
- If using kidney beans, stir them in during the last 5 minutes of cooking.
- Taste and adjust seasoning if necessary. Serve hot.
Variations & Tips:
- For extra heat, add diced jalapeños or red pepper flakes.
- You can replace ground beef with ground turkey or chicken for a leaner option.
- For an extra depth of flavor, add a splash of apple cider vinegar or some Worcestershire sauce.
- Serve with a dollop of sour cream or avocado on top to enhance the dish.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat thoroughly before serving.
Beef Taco Stuffed Avocados
Beef Taco Stuffed Avocados are a delicious, low-carb meal ideal for anyone following a ketogenic diet or looking for a nutritious and filling dinner option. This dish features creamy avocado halves filled with seasoned ground beef, making it a flavorful and satisfying choice for taco lovers.
With a preparation time of about 20 minutes, it's perfect for busy weeknight dinners or a casual meal with friends.
Ingredients:
- 2 ripe avocados
- 1 pound ground beef
- 1 teaspoon taco seasoning (or a mix of chili powder, cumin, and garlic powder)
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1/4 cup shredded cheddar cheese
- 1/4 cup sour cream (optional)
- Fresh cilantro, for garnish
- Salt and pepper to taste
- Lime wedges, for serving
Cooking Steps:
- Prepare the Beef: In a skillet over medium heat, brown the ground beef until fully cooked, about 7-10 minutes. Drain excess grease if necessary.
- Add Seasoning: Stir in taco seasoning and a pinch of salt and pepper to the beef. If you prefer extra flavor, you can add diced onions at this stage and cook until they're softened.
- Prepare the Avocados: While the beef cooks, slice the avocados in half and remove the pit. If needed, scoop out a bit of the flesh to create more space for the filling.
- Assemble the Dish: Once the beef is ready, spoon the seasoned beef mixture evenly into the avocado halves. Top with diced tomatoes and shredded cheese.
- Garnish: Add a dollop of sour cream on top, if desired, and sprinkle with fresh cilantro for garnish. Serve with lime wedges on the side.
Variations and Tips:
- Spiciness: If you like it spicy, consider adding diced jalapeños or a splash of hot sauce to the beef mixture.
- Vegan Option: For a plant-based version, substitute ground beef with cooked lentils or a meat alternative.
- Toppings: Feel free to customize your toppings by adding sliced olives, guacamole, or diced bell peppers.
- Serving Suggestion: Serve the stuffed avocados with a side salad or low-carb tortilla chips for a crunchy complement to the dish.
Enjoy this tasty and nutritious meal that satisfies your taco cravings while keeping it keto-friendly!
